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Udipi Cafe

Here, it's all about the spicy, rice-y, pungent cuisine of the southerly regions of India, a whole 'nother world from the familiar tikka masalas and kormas of standard India-via-USA restaurants.

We Southerners might not always cook up the most vegetarian-friendly dishes in our skillets... but South India? All veggies, all the time. With nary a chunk of curry chicken on the premises, Udipi's menu is a perfect destination for the herbivores among us. But take it from a lifelong carnivore: thanks to the robust, filling dishes, anyone will leave this place feeling plenty satisfied. Here, it's all about the spicy, rice-y, pungent cuisine of the southerly regions of India, a whole 'nother world from the familiar tikka masalas and kormas of standard India-via-USA restaurants. And if you haven't yet ventured beyond the cuisine of that particular comfort zone, Udipi's the perfect place to start.

Lesson One: know your rice and lentils. They're the foundation for many of Udipi's dishes, from the savory doughnuts (medhu vada) to the gargantuan hand-rolled dosai, which is kind of like a crepe-burrito hybrid and can be stuffed with, well, just about anything. Ready to take your newfound knowledge to the streets? Hit the Mumbai Chaat menu, an arsenal of the kind of snacks you'll find sold on city sidewalks. And for a taste of something most of those standard curry houses definitely don't offer, take a look at the Indo-Chinese menu, a delicious marriage of Chinese cooking techniques with Indian flavors (don't worry, there's historical precedent). If you start feeling the chili-garlic heat, take a deep breath and douse the flames with Udipi's housemade mango lassi—sweet and creamy enough to be a dessert, though you'll want to save room for the even sweeter and creamier actual desserts (owner Amit recommends the pudding-like carrot halwa). Mmm... tastes like some Southern hospitality to us.